3,407 milk cake recipes

Master recipe for crispy fritters and deep-fried foods using two versatile batters: thick fritter batter for chopped ingredients and thin batter for coating whole pieces.

Old-fashioned blondie brownies with a deep brown sugar caramel base, chopped walnuts, and a single egg. No chocolate, no melted butter. Simple chewy bars made the traditional way.

Drop these easy blue corn dumplings right on top of simmering chili or stew. Five ingredients, 15 minutes of steaming, and you've got fluffy, earthy cornmeal dumplings with a gorgeous color.

Brown-eyed Susan cake, a chocolate and orange marble cake: one batter split and flavored two ways, then dropped together so every slice swirls dark chocolate through bright orange. A charming retro layer cake.

Jim's sourdough biscuits start with a bubbly starter sponge, then get dipped in bacon grease and crowded into the pan so they bake up tall, soft-sided, and pull-apart tender with real sourdough tang.

Johnny cake muffins with equal parts cornmeal and flour, a touch of sugar, and plenty of baking powder for a tall rise. A New England classic baked in muffin form.

Ruehrkuchen is a classic German stirred cake: a simple lemon-and-rum-scented butter cake split into layers and filled with silky vanilla pudding buttercream. Everyday German baking at its most comforting.

Old-fashioned crumb cake made with sour milk, cinnamon, and nutmeg. The same flour-butter mixture forms both the spiced cake batter and the crumbly streusel topping. One bowl, one pan.

Never fail chocolate cake with sour milk, cocoa, and a splash of boiling water for a tender, deeply chocolatey bundt. The classic forgiving recipe that bakes up moist every time.

Glazed cinnamon rolls skip the yeast and rise time by using biscuit baking mix, so you get warm, tender rolls drizzled with sweet powdered sugar glaze in under an hour.

Butterscotch banana bread loaded with mashed bananas, butterscotch chips, chopped nuts, and warm cinnamon-nutmeg spice. Makes two full loaves or four mini gift loaves.

A basic yet tasty corn bread is easy to make, and it goes well with any kind of chili, stew or roast.

Boston cream pie with two split sponge layers, thick vanilla pastry custard, and a warm chocolate glaze that drips down the sides. The Massachusetts state dessert built from scratch.

First this double corn bread is absolutely delicious itself. Using the already-yummy cornbread makes a even more flavorful stuffing that has apples, celeries, pecans, and mixed herbs.

Funnel cake: classic state-fair fried batter poured through a funnel in a spiral pattern, fried golden, and dusted with powdered sugar and cinnamon. The Pennsylvania Dutch carnival treat.

Impossible pecan pie makes its own crust as it bakes, no rolling required. Six ingredients blend up in seconds and yield a pecan-studded custard pie in 45 minutes.